Nothing says spring like a delicious, steaming bowl of matzo ball soup. It’s also considered to be a Jewish grandmother’s long-favored natural cold remedy. For me, spring just wouldn’t be spring without my favorite Matzo Ball Soup.
The matzo balls themselves are so flavorful, they’re almost addictive. I love the hint of ginger and the nuttiness of ground almonds in this matzo ball recipe.
If you love spring and soup, you might want to check out our other spring soup recipes!
Why Matzo Ball Soup is Served During Passover
Passover is the biblical account of the Hebrew people’s exodus from Egypt where they were enslaved.
The Passover meal, called Seder, is about honoring and celebrating Jewish history. Deeply symbolic, Passover foods have both Biblical and historic significance. In many cases, Seder recipes have been around for centuries.
Jewish cookbook author Joan Nathan said speaking of Passover, “It’s really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not. I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.”
Jewish Cookbooks at Amazon
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- 3 tablespoons butter
- 2 large onions, chopped
- 2 carrots, peeled and chopped
- 3 leeks, cleaned and chopped, white part only
- 1/2 cup celery, chopped
- 8 cups chicken broth (2 quarts)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill
- salt and pepper to taste
- 3 tablespoons vegetable oil
- 1 cup matzoh meal
- 4 large eggs
- 1/3 cup chicken broth
- 1/4 cup almonds, finely ground
- 1 tsp salt
- 2 Tbsp fresh parsley, minced
- 1/2 tsp ground ginger
For Matzo Balls:
- In a medium bowl, beat the eggs and oil together. Add the matzoh, broth, almonds, salt, parsley, and ginger. Stir well. Refrigerate 20 minutes to 1 hour.
- With wet hands, form the matzo batter into 1 1/2 inch balls. I like to use my cookie scoop for this.
For the Soup:
- While the Matzo Balls are in the refrigerator, melt the butter in a large soup pot. Add the onions, carrots, and leeks; saute for 5 to 6 minutes, or until the vegetables soften. Add the broth, thyme, and dill to the pot and bring to a boil. Reduce the heat to maintain a simmer.
- Carefully drop the matzo balls into the soup. Cover and simmer for 20 to 25 minutes. Do not lift the lid while cooking or the matzo balls will boil instead of steam -- which makes them tough.
This soup may be refrigerated up to 5 days. It can also be frozen.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 1122mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 8g